Bibimbap
Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups cooked white rice (, preferably short grain (Note 1))
- 4 eggs
- 2 tsp sesame seeds
- 250 g/8oz beef tenderloin or thick steak (, very finely sliced (subs, Note 2))
- 1/4 green apple (, grated using box grater (Note 3))
- 3 garlic cloves (, minced)
- 1 tbsp soy sauce (, light or all purpose (Note 4))
- 1 tbsp honey ((or brown sugar))
- 2 tsp sesame oil (, toasted (Note 9))
- 2 carrots (, large, cut into 5 x 0.5cm/2 x 1/5" batons)
- 2 zucchini (, large, cut into 5 x 0.5cm/2 x 1/5" batons)
- 1 bunch of spinach (, cut into 5cm/2" lengths)
- 8 dried shiitake mushrooms (, large (Note 5))
- 4 cups bean sprouts
- 2 tsp garlic (, minced (3 cloves))
- 8 tsp vegetable oil (, separated)
- 1/2 tsp salt
- 1.5 tsp soy sauce (, light or all purpose (Note 4))
- 1/4 tsp fish sauce ((sub soy))
- 1/4 tsp white sugar
- Sesame oil (, toasted (Note 9))
- 4 tbsp gochujang paste ((Note 6))
- 2 tbsp mirin ((Note 7))
- 2 tbsp rice vinegar ((Note 8))
- 1.5 tsp soy sauce ((Note 4))
- 3 tsp white sugar
- 1 garlic clove (, finely grated)
- 2.5 tsp sesame oil (, toasted (Note 9))
Instructions
- 1
Mix ingredients until sugar is dissolved.
- 2
Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
- 3
Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.
- 4
Keep warm until required or reheat to warm.
- 5
Shiitake: Soak mushrooms in a large bowl of boiling water for 30 minutes, or until rehydrated. Drain, squeeze out excess water, then slice.
- 6
Carrot and Zucchini salting (optional, Note 10): Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
- 7
Get 2 skillets going if you can!
- 8
Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
- 9
Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
- 10
Zucchini: Cook as with carrot for 4 minutes.
- 11
Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
- 12
Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
- 13
Vegetables can cool, they are meant to be at room temp or slightly warm.
- 14
Fry eggs in a skillet to your taste (I like mine with runny yolks).
- 15
Place warm rice in bowls.
- 16
Top with vegetables and beef, as pictured in post, then lastly, the egg.
- 17
Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!